FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
-Even though Thumbtack has a two-price-point structure (basic & high end ingredients) I work hard to make the most of your budget, and source as locally & sustainably as possible. -We are willing to travel up to 35 miles surrounding Providence, RI Any request to travel further than 35 miles will be subject to a travel fee. -Wedding cakes have strict payment plans in place and require a “cake contract” (we agree on payment schedule and give all the necessary details about the big day!) -Pricing is reflective of the quality of ingredients used, specific equipment, delivery, labor, etc.
- What is your typical process for working with a new customer?
-We’ll talk details. What do you envision, what flavor ideas you have, goals, etc? I’m here to help you have a great day/experience, so we will talk at length for what you need. - I also very much appreciate knowing of any food based allergies in the dining party, along with any dietary restrictions. I do work in a kitchen where nuts are present and flour is typically airborne. If you have someone with a severe allergy to either, I may not be the one for you. - Have a favorite dish? Let me know! We can work it into the menu *usually* without an issue.
- What education and/or training do you have that relates to your work?
Started out in food service when I was 15; after high school I went to Johnson & Wales University and graduated with my bachelors of science in Baking & Pastry. I’ve been in industry 17 years and have a main focus in bread and French pastry. As of 2024, I have joined the JWU College of Food Innovation and Technology (CFIT) as a FT Baking & Pastry Arts instructor. Between being a private chef and a teacher, I feel like I'm living the dream.